Saturday, November 5, 2011

Sunday Treats: Brownies with Salted Caramel

I've got this recipe from this awesome book called Baked by Matt Lewis and Tony Poliafito and made them with great results. You need to be really careful that you don't put the caramel on the sides of the brownie and it remains in the centre only otherwise you will have a problem taking the brownie out of the  mould. I have also given you some tips on how you can decorate your cakes with icing sugar so in the future when you are making cakes or brownies or anything you can decorate them very easily. I have very slightly tweaked their recipe to suit my tastes.


Ingredients: 

For the Salted Caramel:
1 cup castor sugar
2 tbsp light corn syrup
3/4 th cup Heavy Cream
1 tsp salt (the refined salt)

For the Brownie: 
1 1/4 cup flour
2 tbsp cocoa powder
300 gm dark chocolate chopped up
200 gm butter
1 cup castor sugar
1/2 cup brown sugar
5 eggs
2 tsp vanilla essence


For the decoration:
Walnuts
Sugar
Sugar Confetti
Icing Sugar

Method:

To make the Caramel:
This is really easy but required a bit of patience to make -
Mix the salt and the heavy cream together
Mix the corn syrup, sugar and 1/4 cup water in a saucepan and heat
Let it boil till it starts getting that lovely caramel colour and smell
Add the heavy cream and mix together. Be careful because this mixture will bubble very vigorously and you could get burnt
Keep aside to cool

To make the Brownie:
Preheat oven to 180 degrees Centigrade
Grease your baking dish/oven tray and dust with flour
Melt the chocolate and butter over a double boiler
Mix the flour, cocoa powder and keep aside
Add the eggs two at a time until just combined, do not overbeat
Fold in the flour mixture carefully into the batter
Pour half the brownie batter, then pour 1 cup caramel sauce on this and top with the rest of the batter
Bake this for around 30 minutes (it should be a little moiist still at the centre)
remove the brownies from the oven and cool
Take butter paper and cut into strips
Place the strips onto the brownies


Sprinkle icing sugar onto the brownies



Take off the strips and decorate with walnuts and sugar confetti




4 comments:

  1. AnonymousNovember 5, 2011 at 1:44 PM

    Wow!! this is beautiful..

    I want to have it right now but eggless so I will use condensed milk.. :)

    I will be back to tell you about the results !!

    ReplyDelete
  2. UnknownNovember 9, 2011 at 11:43 PM

    Dear Onlyveg, that is truly awesome you should totally do that. I have also recently found out that whey protein (50 grams for every 1 kg of flour) can also be used as an egg replacement. I haven't tried it out yet but will let you know as soon as I do!

    ReplyDelete
  3. Dr Shivani Sud ThakurNovember 17, 2011 at 2:42 PM

    hey fatima any substitute for the corn syrup??

    ReplyDelete
  4. UnknownNovember 18, 2011 at 5:00 PM

    Hello Dr Shivani! Well the corn syrup helps giving the caramel a smooth and thick texture. You can completely eliminate the corn syrup but you will have to be very careful with your sugar syrup and not mix it once it boils otherwise the sugar forms crystals. Alas, no substitute is there for the same.

    ReplyDelete

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